Rosti-topped fish pie

Rosti-topped fish pie

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(37 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Fish pie without the fuss - a good recipe for frozen white fish such as coley

Nutrition and extra info

Nutrition: per serving

  • kcal533
  • fat26g
  • saturates15g
  • carbs45g
  • sugars10g
  • fibre4g
  • protein34g
  • salt1.23g

Ingredients

  • 300g waxy potato, halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g skinless coley fillets (look out for frozen coley)
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 leek, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g flour
    Flour

    Flour

    fl-ow-er

    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp Dijon mustard

Method

  1. Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.

  2. Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.

  3. Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.

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Comments, questions and tips

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matrwall
12th Apr, 2010
5.05
I found this dish very simply to make and deliciously tasty. The grated potato's is a provides a nice crunchy alternative to a mash potato topping.
3prunella6
30th Mar, 2010
4.05
Lovely creamy sauce. I added a red onion with the leeks and grated a little cheese on the potatoes instead of the remaining butter. Very delicious.

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